Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis lactis subsp. cremoris subsp. lactis Lactococcus lactis subsp. lactis Lac. Lactis subsp. cremoris Lactococcus Lac. Lactis (Single strain culture (Mixed strain culture) (Kosikowiski, 1970) (Svanberg et al., 1992)
(Tamime, 1983) Streptococaceae Lactococcus Streptococcus Leuconostoc Pediococcus (Salminen et al., 1992) Lactococcus lactis lactis cremoris (Cheddar cheese)
Azide Agar Base (AAB) Biolife (Seely & Vandermark, 1972) AAB Buchnan and Gibbons(1974) Hardie (1986) Holt et al. (1994) (Cowan and Steel,1974 (Seely and Vandemark, 1972 Yeast Glucose Agar (YGA) (Harrigon and Maccance, 1976) Hardie,1986) (Collee et al., 1996) (Jelinkova and Rotta, 1978
(Sharpe, 1979) (Sharpe, 1979 Lactococcus YGA YGA YGA
Kosikowski (1970) Vanderporten and Wecks (1972) Nelson and Trout (1964) CRD Minitab (1987) RLSD Lactococcus lactis subsp. Lactis Lact. lactis subsp. cremoris Holt et al., (1994) Lactococcus La. Lactis
Lactococcus Lactococcus Lac. Lactis subsp lactis Lactococcus lactis subsp cremoris Tamimi (1989) lactis Holt et al., (1994) Lac. Lactis subsp lactis Lactococcus ph ph Hardei 1986) lactis cremoris ph ph ph ph Payne (1979) Lactobacillus Lact. Lactis subsp. cremoris Hardei (1986) Lac. Lactis subsp. cremoris A4, A5. Lactis Lac subsp. Lactis Lactis subsp. cremoris A3 Lac.
Calf rennet Lactis subsp. Lactis Lact. Nelson and Trout (1964) (TN) Calf rennet (NPN) S. cremoris
Calf rennet TNl/NPN 3.78 5.62 7.29 8.26 9.05 3.16 4.92 7.07 7.96 8.20 subsp cremoris A3 Lac. Lactis subsp lactis Lac. Lactis ph
Trichoderma hamatum Buchanan, R.E. and Gibbons. N. E. Eds. (1974). Bregeye s Mannual of Determinative Bacteriology. 8 th edition. The Williams and Wilkins CO., U.S.A. Collee, J.G.; Miles, R.S. and Batt, B.(1996). Tests for the identification of bacteria. In: Practical Medical of Microbiology 4nth Ed. Edited by: Collee, J.G. Marmion, B. P., Fraser, A. G. and Simmons, A. Mackie and McCartney. New York pp.131. Cowan, S. T. and Steel, K.J. (1974). Cowan and Steel Manual for the Identification of Medical Bacteria. 2 nd. Hardie, J. M. (1986). Streptococcus. In Bergey s manual of systematic bacteriology. Edited by: Sneath, P. H. A. Mair, N. S., Sharpe, M.E. and Holt, J.E. Vol. 2., Baltimore, Williams and Wilkins Co. pp: 1043-1071. Harrigon, W.F. and Mccance, M.E. (1976). Laboratory Methods In: Food and Dairy Microbiology. Academic Press: London. Holt, J.G., Kreig, N.R., Sneath,P.H., Staley, J.T. and Williams. S.T. (eds.). (1994). Bergey s Manual of Determinative of Bacteriology. 9 th ed. Williams and Willkins. Baltimore Jelinkova, J. and Rotta, J. (1978). Identification and typing of enterococci, In: Methods in Microbiology, edited by: Norris, J. R. and Ribbinos, D. W.. Vol.2 London Academic Press Inc. pp: 149-220. Kosikowski, F. (1970). Starers. In Cheese and Fermented Milk Foods Edwards Brothers. Inc. Ann Arbor Michigan. P14.
Nelson, J.A. and Trout, G.M. (1964). Judging Dairy Products. The Olson publishing Co. Milwankee, Wiss., U.S.A. Payne, J. (1979). Damage and recovery in Streptococci. In: Streptococci. Edited by: Skinner, F.A. and Quesnel, L.B. London, Academic Press pp: 356. Salminen, S. and Deighton, M. (1992). Lactic acid bacteria in the gut normal and disordered states. Dig. Dis., 10(4): 227-238. Salminen, S. ; Deghton,A.M. ; Benno, Y. and Gortbach, L.S. (1998). Lactic acid bacteria in health and disease. In: Lactic acid bacteria, Microbiology and Functional aspects. Edited by: Salminen, S. and Wright, A. Macel Decker Inc. PP: 211-252. Sharpe, M.E. (1979). Identification of lactic acid bacteria in: Identification methods for microbiologists. Edited by Skinner A.M. and Lovesick C.A. Academic Press. Pp: 223. Seely, H.W. and Vandermark, P.J. (1972). Laboratory Manual of Microbiology, Microbes in action, 2 nd. Ed. W.H. Freeman and Company. Sanfrancisco. Svanberg, U., Sjogren, E., Lorri, W., Sveenerholm, A.M. and Kaijser, B. (1992). Inhibited growth of common enteropathogenic bacteria in lactic fermented cereal rules World J. Microbial. Biotechnol., 8: 601-606. Tamime, A.Y. (1983). Microbiology of starters cultures. In: Dairy microbiology. Edited by: Robinson, R.K., Vol. 2. Appl. Sci. Pub. London. PP: 113-155. Vanderpoorten, R. and Wecks, M. (1972). Breakdown of casin by rennet and microbial milk clotting enzymes. Neth. Milk Dairy J., 26: 47.
USING LOCAL ISOLATES OF Lactococcus lactis subsp. lactis AND Lac. Lactis subsp. cremoris AS STARTERS IN CHEDDAR CHEESE PROCCESING G. H. Majeed A-M. M.Umran Department of Food science and Biotechnology, College of Agriculture, University of Basrah Basrah- Iraq SUMMURY Lactococcus. lactis subsp lactis and Lactococcus. lactis subsp. cremoris were isolated and identified from soft white cheese and Medford cheese. The isolates grow within a temperature range of 10-45 C and sodium chloride concentration up to 5%. Lac. lactis subsp. lactis resisted pasteurization (63 C for 30 min) and a heat treatment at 65 C for 15 min. Lac.lactis subsp. cremoris could grow at a sugar concentration up to 25%. The two isolates (1:1) were used as a starter for Cheddar cheese making at a percentage of 0.5% which proved a high efficiency that was noticed from fast developed acidity and no bitterness in ripened cheese, even though, they showed high photolytic activity that helped accelerating cheese ripening